干蒸排骨馆遍地开花，有品牌一年扩店70家

Core Viewpoint - The rise of "dry steamed ribs" has led to a rapid expansion of specialized restaurants across China, driven by social media popularity and a shift towards fast-casual dining models [1][10][11]. Group 1: Market Trends - The topic of "dry steamed ribs" has garnered over 300 million views on Douyin, with the hashtag 干蒸排骨 alone reaching 200 million views [1]. - The emergence of numerous restaurants branded as "Shunde dry steamed" and "Ningbo dry steamed" has been noted, with brands like Yumeijuan and Zhangzai Ji rapidly opening new locations [1][11]. - The trend indicates a significant shift in the dining landscape, with dry steamed ribs becoming a new favorite among consumers, particularly the younger demographic [11][17]. Group 2: Product Characteristics - Dry steamed ribs originated from Guangdong Shunde, utilizing a traditional cooking method that requires no additional water, relying solely on the meat's natural moisture and fat [3][12]. - The dish is characterized by its meticulous selection of ingredients, particularly the "front ribs," which offer a balanced meat-to-bone ratio and a tender texture [3][12]. - The seasoning typically includes fermented black beans, garlic, oyster sauce, and fermented tofu, enhancing the flavor profile [4][12]. Group 3: Business Model and Pricing - The business model has evolved to focus on fast-casual dining, with many restaurants offering "dry steamed rib rice" as a primary product to attract customers [11][18]. - Pricing strategies are competitive, with individual dishes priced between 15 to 19 yuan, significantly lower than traditional dry steamed restaurants, which charge 40 to 60 yuan [12][18]. - Brands are also introducing "dry steamed +" meal sets to increase average transaction values, such as Zhangzai Ji's 26 yuan set that includes various accompaniments [12][18]. Group 4: Expansion Strategies - The rapid expansion of brands like Zhangzai Ji, which opened over 70 locations in a year, highlights the effectiveness of the fast-casual model [11][15]. - Many brands are adopting a community-focused approach, utilizing small storefronts in high-traffic areas to create a casual dining atmosphere [14][15]. - The strategy of regional concentration allows brands to optimize supply chain resources and enhance market presence [15][16]. Group 5: Industry Implications - The success of dry steamed ribs reflects broader trends in the restaurant industry, including the shift towards fast-casual dining and the focus on single-item specialties [17][26]. - This model not only meets consumer demand for affordable and convenient dining options but also allows for operational efficiencies and easier scalability [22][26]. - The ongoing popularity of dry steamed ribs may lead to further consolidation in the industry, with brands that can maintain quality and innovation likely to succeed [27].